Buttermilk Pecan Sticky Bun Coffee Cake
Author: Kate Wheeler
Prep time:
Cook time:
Total time:
Serves: 10
- ¾ cups butter
- 1½ cups granulated sugar
- 2 Tbs molasses
- 1¼ cups buttermilk
- 1 Tb vanilla
- 1 egg, beaten
- 1½ cups flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- For frosting:
- ¼ cup butter
- ¾ cup sugar
- 2 tsp cornstarch
- ¼ cup buttermilk,
- ⅔ c. pecan halves, toasted then chopped
- Preheat oven to 350 degrees. Grease and flour a 10X13 baking dish.
- Combine the butter, sugar and molasses in a bowl. Beat until fluffy.
- Add the eggs, vanilla and buttermilk and beat until combined.
- Add the flours, baking soda and salt and mix until just combined.
- Pour the cake batter into the prepared pan and bake at 350 for 45 minutes to an hour, or until a cake tester inserted in the center comes out clean.
- While the cake is cooling, melt the ¼ c. butter in a small saucepan, and cook until a deep nutty brown color.
- Add sugar, cornstarch and buttermilk, and cook over high heat, 2-3 minutes. Let cool to warm.
- Pour the icing over the cake, and sprinkle with pecans.
Adapted from the Fannie Farmer Baking Book by Marion Cunningham.
Recipe by The Domestic Front at http://www.thedomesticfront.com/buttermilk-pecan-coffee-cake/
3.2.1336